Pork Tenderloin with Peach Salsa and Peppery Slaw

pork tenderloin and peach salsa
  • Yield: 4 servings


1tablespoon chopped fresh parsley
1tablespoon grated lemon rind
1teaspoon olive oil
1/2teaspoon salt
1/2teaspoon pepper
2cloves garlic, minced
1 pound pork tenderloin
1 1/2cups chopped peaches
1/4cup chopped red onion
2tablespoons lemon juice
1tablespoon chopped jalapeño
1tablespoon chopped fresh parsley
2cloves garlic, minced
1/2teaspoon olive oil
1/4teaspoon salt
1/4teaspoon pepper
2cups angel hair coleslaw
1cup shredded carrots
1/3cup cider vinegar
3tablespoons extra-virgin olive oil
1teaspoon crushed red pepper flakes
1/4teaspoon salt
1/8 teaspoon pepper


  1. Preheat grill to medium-high heat.
  2. For Pork: Combine 1 tablespoon parsley, lemon rind, 1 teaspoon oil, ½ teaspoon salt, ½ teaspoon pepper and 2 cloves garlic in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes. Grill pork 20 to 22 minutes or until a thermometer registers 145 degrees, turning occasionally. Let stand 5 minutes before slicing.
  3. For Salsa: Combine peaches, red onion, lemon juice and jalapeno in a bowl. Stir in 1 tablespoon parsley, 2 cloves garlic, ½ teaspoon oil, ¼ teaspoon salt and ¼ teaspoon pepper.
  4. For Slaw: Combine coleslaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin olive oil, red pepper flakes, cayenne pepper, ¼ teaspoon salt and ⅛ teaspoon pepper. Pour vinegar mixture over slaw, and toss to combine. Let stand 30 minutes.
  5. Serve pork with salsa and slaw.